In a medium bowl, whisk together honey, lime juice, lime zest, minced garlic, ground cumin, salt, and pepper until well combined.

Place the chicken breasts into a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.

Rinse jasmine rice under cold water until clear. Combine chicken broth and rice in a saucepan, bring to a boil, cover, and simmer for 15 minutes.

Preheat the grill to medium-high heat. Grill marinated chicken for 6-7 minutes per side until golden and cooked through.

In a mixing bowl, combine diced avocado, red onion, cilantro, and olive oil. Toss gently to coat.

To serve, layer jasmine rice, grilled chicken, and avocado mix on a plate.

Garnish with lime wedges and additional cilantro as desired.